Homemade and very common dish also in many Roman restaurants. Simple to cook, you can prepare it with whole or filleted fish, which is an easier way to make it, not having to filet the fish at a later time. If you use this technique the cooking times are more than halved.

Sea bream in stew

  • Preparation time: 15 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 2 dilated and clean breams
  • 1/2 glass of white wine
  • 3 fresh tomatoes or a dozen cherry tomatoes
  • 1 clove of garlic
  • 1 piece of chili
  • 1 bunch of parsley
  • 1 cup of fish stock
  • Extra virgin olive oil to taste
  • Salt to taste
  1. Instructions
  2. In a pan with a little oil, brown the garlic with the chili pepper.
  3. Add the fish fillets to the pan (skin side down) and brown for a couple of minutes. Pour the wine over and let it evaporate. As soon as the alcohol has evaporated, add the tomatoes (cut into small pieces) or the Pachino (cut in half), a ladle of fish broth, and the stem of a sprig of parsley.
  4. Cook over high heat for a few minutes and then, covered, on a lower flame for a few minutes. Sprinkle with a little chopped parsley and salt if necessary.

Tips to ensure the success of the dish:

  • To clean the fish, the first thing to do is to remove the scales off and eliminate the entrails. Then rinse, dry well with a cloth, and let it rest on a cutting board. The fish should not be held too much to protect the flesh. Starting from the head, it is cut behind the gills, then along the back, penetrating to the central bone and slowly pulling the whole thread from the bone. The knife should be with the oblique blade and to understand if it is correctly positioned it must be felt that it touches the bone. Once the first fillet is removed, the fish is turned, andthe same operation is done on the other side. The obtained fillets should then be uniformedat the edges with a knife. Finally, remove all the spines from the central part of the fish fillet with tweezers. If this all seems too complex, there is always the dear fishmonger!
  • To make fish broth see here.
  • The filleted fish should always be cooked on the side of the skin to make it crispy and keep the flesh intact.